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A sweet nut filling made with ground toasted nuts, sugar, cinnamon, and vanilla, bound with egg and thinned with milk or cream. Enough to fill one 9-inch…
About 1 cup This all-purpose Vietnamese condiment can be used as a dipping sauce for spring rolls or skewers of grilled meat, or to dress Vietnamese bún…
4 servings For a speckled vanilla pudding, add the seeds from a 1 ½-inch piece vanilla bean, split lengthwise and scraped, instead of the vanilla.
TRADITIONAL About 200 gnocchi; 18 first-course or 10 main-course servings It is traditional to cook and sauce potato gnocchi like pasta and eat them as a…
A creamy beer-cheese soup with cheddar, ale, and aromatic vegetables, finished with optional garnishes like croutons and smoked ham.
About 1 pound; 64 pieces Penuche, whose name comes from the Spanish word for raw sugar, is simply fudge made with brown sugar—which gives it a rich…
About 1 quart This base can be tweaked to create different flavors. Any of the suggestions from the Garnishes and Additions to Ice Cream chart, may be…
About 5 cups Try this tart sherbet as a palate cleanser. Frozen cranberries may be used here—do not thaw. A 12-ounce bag yields 3 cups cranberries, so buy…
Light, airy Parisian-style gnocchi made from choux paste and Parmesan, boiled then sautéed until golden. Serve simply with butter and cheese, or baked…
4 servings This recipe can be used with fillets larger than those called for; however, for whole fish greater than 3 pounds, stick with slow-roasting to…
One 9-inch double-crust pie Please read About Crusts Baked with Fillings. This Joy classic originally appeared in the 1931 edition.
One 9-inch double-crust pie The very tart filling in this favorite consists of paper-thin lemon slices macerated in sugar until tender and sweet. It may…
4 servings This classic recipe is also excellent atop shredded kale and radicchio instead of butter lettuce. Use a little of the vinaigrette used in the…
6 to 8 servings Please read About Aspics and Gelatin. If using store-bought stock, be mindful of its salt level when seasoning the stock mixture.
About ½ cup This recipe makes enough for boiling a dozen crabs, but we also use it for seasoning popcorn, French Fries, and Potato or Root Vegetable Chips.
About 1 cup To make in a food processor, grind the chocolate to crumbs and then, with the motor running, add the simmering cream mixture. By the time the…
About 8 cups This is the sticky-sweet confection of the circus and boardwalk. If desired, add 1 cup Spanish peanuts.
A quick stovetop apple filling with brown sugar, raisins, butter, and cinnamon, cooked until thick and sticky. Enough for two 9-inch rings.
About 1 ½ cups A relative of Russian dressing, Thousand Island is a classic topping for a wedge of iceberg lettuce. Without the hard-boiled egg, it also…
A tangy, sweet-and-spicy beer mop made with dark beer, cider vinegar, brown sugar, and aromatics. Simmered briefly, it's ideal for basting grilled or…
4 servings Few things symbolize summer as well as corn and tomatoes. This salad is perfect for celebrating both when they are at peak ripeness.
A quick flavor variation for French or meringue buttercream, folding in praline, toasted nuts, or chestnut puree with optional Frangelico.
4 servings This classic presentation reminds us that simplicity is often the best approach. However, you may augment and garnish this basic recipe as you…
4 burritos These burritos may be wrapped in foil, frozen, and reheated when needed. To reheat, remove the burrito from the foil and microwave until warmed…
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